Breakfast Enchiladas
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 enchiladas.
Draped in gooey cheese and a savory sauce, these breakfast enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan
Ingredients
-
1/2 pound uncooked chorizo or spicy pork sausage
-
1 small onion, finely chopped
-
1/2 medium green pepper, finely chopped
-
2 teaspoons butter
-
6 large eggs, beaten
-
3/4 cup shredded cheddar cheese, divided
-
3/4 cup shredded pepper Jack cheese, divided
-
1 can (10 ounces) enchilada sauce
-
8 flour tortillas (6 inches), room temperature
-
1 green onion, finely chopped
Directions
-
1.
Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
-
2.
In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup each cheddar and pepper Jack.
-
3.
Spread 1/2 cup enchilada sauce into a greased 11x7-in. baking dish. Spoon 3 tablespoons egg mixture down the center of each tortilla. Roll up and place seam side down in prepared baking dish.
-
4.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
-
5.
Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with green onion.
Nutrition Facts
1 enchilada: 369 calories, 23g fat (10g saturated fat), 189mg cholesterol, 1028mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 20g protein.
© 2024 RDA Enthusiast Brands, LLC